Method for preparing antioxidant peptides by hydrolyzing vegetable proteins

A technology of antioxidant peptides and bromelain, which is applied in the fields of biology and medicine, can solve the problems of lack of efficient preparation of antioxidant peptides, production of free amino acids, and reduced functionality of peptide chains, and achieve odor and color without stimulation, less equipment, and emissions little effect

Inactive Publication Date: 2020-05-01
广州星业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the existing enzymatic hydrolysis methods are concerned, some use proteases with no specificity or broad specificity, such production has low repeatability and will produce free amino acids, or the peptide chain will be hydrolyzed too small to reduce functionality, The yield of the final product is also low, and generally speaking, there is still a lack of stable and efficient methods for preparing antioxidant peptides

Method used

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  • Method for preparing antioxidant peptides by hydrolyzing vegetable proteins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The soybean meal was crushed and passed through a 100-mesh sieve to obtain soybean meal powder. The soybean meal powder was prepared with distilled water into a soybean meal solution with a material-to-liquid ratio of 1:10. After stirring evenly, the slurry was transferred to a constant temperature water bath at 55°C. The pH value of the slurry was adjusted to 8.5, and alkaline extraction was carried out for 45 minutes. Then the slurry was centrifuged at 20°C and 6000r / min for 20min, and the supernatant was collected; the pH value of the supernatant was adjusted to 4.5, and the precipitate was collected by acid precipitation for 2 hours, and the pH value of the precipitate was adjusted to 7.0, and freeze-dried to obtain soybeans Isolate protein powder.

[0029] Add 100 g of soybean protein isolate powder to 1 L of deionized water, and stir manually at room temperature to make it evenly mixed to prepare the corresponding protein slurry. Add 5g of papain and bromelain to ...

Embodiment 8

[0044] Embodiment 8: detection of degree of hydrolysis

[0045] The degree of hydrolysis is measured by the pH-stat method, which is only applicable to reactions with a pH greater than 6 (comparative example 3 is not applicable). Record the pH before the reaction. After the reaction, the pH will decrease. Add 1M sodium hydroxide dropwise until the pH is the initial value. Record the volume of sodium hydroxide consumed. The amount of sodium hydroxide consumed corresponds to the released peptide bond one by one. Formula F1 calculates the degree of hydrolysis, wherein B is the consumption of sodium hydroxide, N is the concentration of sodium hydroxide, and M is the quality of protein, wherein the content of oat protein powder is determined to be 40%.

[0046] F1: In addition α and h tot The values ​​are shown in Table 1.

[0047] Table 1: α and h tot value

[0048]

[0049] The hydrolysis results of soybean protein isolate powder and oat protein under different enzyme co...

Embodiment 9

[0053] Example 9: Detection of molecular weight distribution of hydrolyzed peptides

[0054] The molecular weight distribution of hydrolyzed antioxidant peptides under different enzyme combination conditions was detected. Measured by gel chromatography, the chromatographic column is TSKgeI G2000SWXL, the standard substance is glutathione (reduced form), glutathione (oxidized form) and vitamin B12, and the mobile phase acetonitrile / water / trifluoroacetic acid volume ratio is 10 :90:0.1, the flow rate is 0.5mL / min, and the peptide distribution is detected at a wavelength of 220nm.

[0055] Table 3: Molecular weight distribution of soybean protein isolate powder and oat protein

[0056] Example <307

[0057] From the results, the molecular weight of the enzyme hydrolyzate prepared by the method of the present invention is mainly distributed in 307~1355, which is basically consistent with the result of the length of the peptide chain judged according to the degree of hyd...

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Abstract

The present invention discloses a method for preparing antioxidant peptides by using proteases to hydrolyze vegetable proteins. Soybean protein isolate powder is mainly used as a raw material, papainand bromelain are used as catalysts, and a one-pot hydrolysis reaction is carried out at conditions of a protein concentration of 10% (w/v), an enzyme concentration of 5% (w/w) of raw material mass and suitable temperature and pH. The used protease combination has high specificity, peptide products are high in stability and the reaction is high in reproducibility. The peptides obtained by the hydrolysis are of suitable molecular weight and high in yield, and also have certain antioxidant activity. Moreover, the obtained antioxidant peptides are rich in amino acids and high in nutrient content,and have important applications in the fields of food and cosmetics.

Description

technical field [0001] The invention relates to the technical field of biology and medicine, in particular to a method for preparing antioxidant peptides by enzymatically hydrolyzing plant proteins. Background technique [0002] Synthetic antioxidants are widely used in food, skin care products, and cosmetics industries due to their low price and high output. However, with the development of the economy, people pay more and more attention to health, which makes people prefer natural antioxidants that are safe, pure and non-toxic, such as tea polyphenols, ascorbic acid and protein peptides. There are many types of food-derived antioxidant peptides, which can be classified into plant-derived, animal-derived, milk-derived and egg-derived antioxidant peptides according to the source classification. Plant sources mainly include corn, soybeans, wheat grains, rice bran, rapeseed, peanuts, bean chicks, rice, rice dregs, pepper seeds, walnuts, black beans, wheat germ, etc. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34A23J1/00A23J1/14A23J3/34A23L33/18
CPCC12P21/06C07K1/34A23J1/005A23J1/14A23J3/346A23L33/18A23V2002/00A23V2200/30A23V2250/55
Inventor 文茂孟巨光李仲华李建叶聪荣
Owner 广州星业科技股份有限公司
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